BASE:

1 c. sugar
1/3 c. pancake mix
9 c. chopped fresh or thawed frozen Rhubarb

Combine all ingredients and toss. Place in a well greased 9 by 13-inch casserole dish.

TOPPING:

3/4 c. pancake mix
2/3 c. sugar
1 beaten egg
1/4 c. reduced fat melted butter

Combine pancake mix and sugar, Stir in egg until mixture resembles coarse crumbs. Sprinkle evenly over rhubarb base. Drizzle with melted butter.

Bake at 350°F for 45 minutes. Serve a la mode.